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Preparation

1. Preheat oven to 400 degrees
2. Roll out 1/2 of the raw pie crust and use it to line a 9 inch pie pan- prick the bottom several times with a fork and then spread aluminum foil over it and fill it with rice or beans (for weight)
3. Bake the crust for 7 minutes then take off the weights and the foil and bake it for another 10 minutes (you want it done but not brown)
4. Let crust cool and raise the oven heat to 425 degress
5. In a large bowl, mix peaches, sugar, flour, and cinnamon
6. Fill the cooled crust
7. Roll out the other half of the dough so it is a little bit bigger than the pie
8. Cut the dough into wedges like you were cutting a pie into slices and lay each wedge on top of the peaches, slightly overlapping each other, using the beaten egg white to moisten the edges to make them stick
9. Fold the center points back so you can get a little glimpse of the filling
10. Pinch the edge to be sure the top and bottom crusts are stuck to each other and then make the edge look pretty (you might need to trim off some dough)
11. Brush the top pastry with the egg/cream glaze and then sprinkle sugar on top
12. Bake at 425 for 15 minutes, then lower the heat to 350 and bake it about another 30 minutes, until it is toasty brown